365 desserts

Soak a cup of tapioca in cold water for several hours, then put it into a qt. of cold water, and let it cook very slowly till it becomes a clear jelly. Add a dozen ripe peaches cut into very small pieces and 2 cups of sugar. Let this cook slowly for an hour longer, stirring occasionally. Turn into a mould and let it grow perfectly cold before serving. Serve with cream. 20. — Minute Pudding. Mix 5 tablespoon fuls flour with 1/4 cup of cold, sweet milk, a very little salt. Stir it into 1 1/2 pts. boiling sweet milk; boil 1 minute stirring constantly ; remove from the fire until luke-warm, add 3 beaten eggs, stir until it boils and eat with cream and sugar. 21. — Berry Pudding. One pt. milk, 2 beaten eggs, 1 teaspoonful salt, % teaspoonful soda, y2 teaspoonful cream of tartar, and flour to make a thick batter. Dissolve the soda in a little water, and sift cream of tartar through the flour. One pt. whortleberries, raspberries, currants or blackberries dredged with flour, stirred in the last thing. Steam 1 hour. August 22. — Biscuit Glaces. Cook i lb. of sugar and a pint of water together for 5 minutes, then add a tablespoonful of vanilla sugar and the well beaten yolks of 6 eggs, whisk over the fire for a minute and strain in an earthen or china bowl. Beat until stiff and cold, then add 4 tablespoonfuls of brandy. Whip 1 pt. of cream, stir it into the mixture, then fill small biscuit moulds. Pack in salt and ice and freeze for an hour and a half or two hours. — " Table Talk," Philadelphia. 23. — Sidney Pudding. Seven sponge cakes of the small oblong kind, 3 oz. of ratafia cake, 2 oz. dried cherries, 1 pt. of milk, 5 yolks of eggs, 3 whites ditto, 1 wine-glass of brandy and wine, and extract of orange. Place the mixture after it is well mixed in a pie-dish well buttered, and bake in a slow oven. Be very careful that it does not burn. 24. — Apple Marmalade With Sauce. Pare, quarter and core 6 lbs. of tart apples ; add to them 4 lbs. of granulated sugar, boil very slowly for an hour or until thick and August. jelly like. When nearly done add 2 teaspoonfuls of ground cloves, turn into moulds and serve with whipped cream or soft custard. 25. — Caramel Ice Cream. One qt. cream, y2 ft- sugar, 1 vanilla bean, or 2 tablespoonfuls ext. Put the sugar,- y2 the cream and the bean split in halves, on to boil in farina boiler ; stir constantly for 10 minutes; take from the fire, take out the bean, and with a blunt knife scrape out the seeds and soft parts from the inside of the bean, being careful not to waste a bit. Mix the seeds thoroughly with the cream and stand away to cool. When cold, add to the remaining cream and freeze. — From " Table Talk," Phila. 26.— Milk Sherbet. One qt. milk, juice of 3 large lemons, and 1 pt. sugar. Mix and freeze same as cream. The milk will curdle with the addition of the lemon but come all right in freezing. 27.— Trifle Pudding. Put 1 pt. milk in double boiler over fire ; separate 4 eggs, beat whites to a stiff froth, add to the yolks 4 tablespoonfuls sugar, beat until light, add the scalding milk to the August*